These pumpkin cookies are easy to make, moist and delicious but be careful! They go fast!
what you will need-
2 cups flour (I used white but brown rice flour makes a great substitute if you are gluten free)
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1 can (15 oz) pumpkin puree
1 1/3 cups sugar
1/3 cup unsweetened almond milk
1/4 cup vegetable oil
1 3/4 tsp vanilla extract
Preheat the oven to 400 degrees
Combine the dry ingredients (flour, baking soda and cinnamon) in a small bowl. Use a fork to combine and to sift. Set aside.
Combine the remaining ingredients in a larger bowl or a mixing bowl. Combine throughly.
Spoon in the dry mixture until the wet and dry ingredients are completely mixed together.
On a greased cooking sheet, spoon tablespoon sized dollops 2 inches apart.
Bake for 10-12 minutes, until the edges are crisp. Allow to cool a few minutes on the cookie sheet then finish cooling on wire racks.
note- these cookies are incredibly moist, it if you prefer them crunchier you can cook for a longer period of time, just be careful not to burn them!